Beat the egg and combine with water. Save 1 heaping teaspoon of egg and water to brush on top of the buns before baking.
Make the dough in the bread machine for the first rising.
Punch down the dough, and form into even-sized balls. I made 5. They are quite large, after baking, but I like this size. Make them as big as you like.
Cover with a moist tea towel and let rise for 15 minutes.
Press the air out of the balls well, since the buns aren't good with lots of air bubbles. Reshape the balls, as shown in the photo, tucking in the bottoms, then start rolling them around.
After rolling the balls around about 20~30 times, they will be nice and round. It's important to shape them well, because you will bake them without using molds.
Make sure the seams on the bottom are well closed. When all the balls are ready, cover with a moist tea towel and let rise for a second time.
When they've almost doubled in size, brush with the reserved egg and water mixture.
Sprinkle on the topping. (This time I used oatmeal.) Bake at 375F/190℃ for about 20 minutes.They're done.
The freshly baked buns look like this.
I took the top photo the day after baking mine, since I forgot the day of...
This is how we eat them at our house. I put a bit of butter in a pan, and toast the insides.
Get the buns ready by spreading with mayonnaise, hot mustard, ketchup, and regular yellow mustard. Top with lettuce and tomato.
I recommend making the patties a bit bigger than the buns because they'll shrink. Flatten while cooking, as they tend to puff up.
Put a slice of cheese on top, and when it's melted, place the patties on the tomato. Top with fried onions, a little fig jam and avocado.
Now your cheeseburger is ready to eat. This one's for my husband, with no avocado.
Press together, open your mouth wide, and take a bite. These hamburgers are my specialty that my husband and friends rave about.
Story Behind this Recipe
We eat these hamburgers more often than hamburger steaks at our house. I've been trying to make hamburger buns for some time, and through trial and error, I've finally succeeded in making some I'm happy with. I've made this particular recipe many times and so I decided to upload it as a record of my own recipe.
If you shape the balls really well in Step 5, the buns will come out beautifully.